3/4 c. shortening
2 c. sugar
1/2 c. milk
1/2 c. water
3 c. sifted cake flour
1 tbsp. baking powder
3/4 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
6 egg whites
Seven Minute Frosting
Fruit Nut Filling
1 3/4 c. shredded fresh coconut

Cream shortening; gradually add sugar, beating until light and fluffy. Combine milk and water. Combine cake flour, baking powder, and salt, stirring well. Add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in vanilla and lemon extracts.

Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Line bottom of two greased 9 inch round cake pans with waxed paper. Pour batter into cake pans. Bake at 350 degrees for 30 minutes. Cool in pans 10 minutes; remove from pans and peel off paper. Cool cake completely before adding frosting.

Prepare Seven Minute Frosting, reserving 2 cups for use in Fruit Nut Filling; set remaining frosting aside.

Spread Fruit Nut Filling between layers. Frost top and sides of cake with Seven Minute Frosting. Sprinkle with coconut. Yield: One 2 layer cake.

SEVEN MINUTE FROSTING:

3 egg whites
1/2 c. water
Dash of salt
2 1/2 c. sugar
1 tbsp. light corn syrup
1 tsp. vanilla extract

Combine egg whites (at room temperature), water, and salt in the top of a large double boiler; bring water to a boil. Beat egg-white mixture until foamy. Reduce heat to low. Gradually add sugar and corn syrup, beating with electric mixer on high speed for 7 minutes.

Pour mixture into a large mixing bowl. Add vanilla and beat 8 to 10 minutes or until frosting is thick enough to spread. Yield: Enough for one 2 layer cake.

FRUIT NUT FILLING:

2 c. Seven Minute Frosting
1/4 c. chopped dates
1/4 c. chopped candied cherries
1/4 c. chopped candied pineapple
1/4 c. chopped pecans
1/4 c. shredded fresh coconut

Combine all ingredients; stir gently to blend. Yield: Enough filling for one 2 layer cake.